I was asked to look at the recipes on the Tate and Lyle website and I was surprised at just how many delicious things they had on there.
They have everything from breakfast to lunch and tea, cakes, biscuits and main courses.
I decided to make Melting Chocolate Cookies with the help of my little chef Boo. They were quick and easy to make and were gone within minutes, I was lucky to get a photograph.
I also made a delicious Lemon Honey Drizzle Cake which was so light and delicious. This is one of my own recipes, I've always been a big fan of lemon drizzle cake but by using golden caster sugar with it's slight honey smell and Tate and Lyles golden syrup with honey it gave it a little twist. You can't beat honey and lemon together.
Lemon Honey Drizzle CakeIngredients:
- 250g self raising flour
- 250g butter
- 250g Tate and Lyle Golden Caster Sugar
- 3 eggs
- zest and juice of 1 lemon
- juice of 1 lemon
- Tate and Lyle Golden Syrup with Honey
- Tate and Lyle Icing sugar for dusting the top.
- preheat oven to 180C gas mark 4
- In a large bowl cream together the butter and golden caster sugar
- Beat in 3 eggs one at a time until the mixture is very smooth and creamy
- Mix in the lemon zest and juice
- Fold in the flour
- pour the batter into a greased and lined 8" cake tin
- Bake for 35-40 minutes until cake is golden and a skewer comes out clean
(nb. my cake did sink a little in the middle and I thought it wasn't cooked properly, but it was)
- When the Cake is almost cooked make the drizzle by heating gently the lemon juice and golden syrup with honey in a small pan. Do not overheat, it just needs to be very runny and warm
- Prick the freshly baked cake all over with a skewer while still in tin. Pour the lemon drizzle all over the cake.
- Turn out the cake and leave to cool before sprinkling with icing sugar.
There is also a fabulous recipe page for Golden Syrup, you'll be amazed at some of the delicious things you can make with Golden Syrup or Black Treacle.
I made one of my all time favourites, something that is easy for the kids to help with..
- 295g butter
- 250g Tate and Lyles Golden Syrup
- 500g porridge oats
- 200g blueberries
- Grease and line an 8" square tin
- In a non-stick pan gently heat the golden syrup and butter until melted
- stir in the porridge oats
- Stir through the blueberries
- Pour into tin and press down firmly with the back of a spoon
- bake for 25 minutes until golden brown
- leave to cool in the tin
- turn out and cut into slices
nb, the blueberries tend to make the flapjacks very soft and crumble, but it's worth it for the burst of juicy flavour.
My Other Half really wants to have a go at making Honey Comb and I think the kids will love making these special biscuits for Father's Day next month. Personally I'd like to work my way through the recipes one by one!
Thank you to Tate and Lyle for sending me some lovely goodies to make my recipes.